dry-aging

Spanish translation: maduración en seco

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Reference comments

Reference information:Cured
Meat products that have been infused with special saline solutions and ingredients to enhance flavor and color, and extend shelf life.

There are two methods:

Dry Aged: Fresh meat cuts which have been stored (without vacuum packaging) for various periods of time under controlled temperatures, humidity and air flow to avoid spoilage and ensure flavor enhancement, tenderness and palatability. Prior to cutting or trimming, a dry aged product will customarily have a dark, firm, hard surface on exposed edible tissue.

Wet Aging: Aging in plastic packaging from which air has been removed. Also known as Vacuum Aging.